Baking and Pastry Arts Management

Designed by leaders in the industry, this two-year program in Baking and Pastry Arts Management gives you the best of both worlds – advanced patisserie training and the management skills you need to operate a successful business.

Under the guidance of top baking professionals, you will develop core skills and unleash your creativity in a wide range of specialized areas, including: chocolate and confections, wedding cakes, modern bakery café, tarts and pastries, plated desserts, artisan bread and breakfast pastries, petits fours, laminated dough and viennoiseries, ice cream and sorbets and artisan sugar confections.

These skills will make you a sought-after graduate in the world of high-end bakery and pastry arts. Your classroom work will include a series of case studies designed to develop and perfect your baking skills. You will also complete an industry externship, gaining practical experience that will give you a real career advantage.

What You’ll Learn

• Research and design a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
• Produce and present a variety of bakery, pastry and confectionary-related products that meet the needs of a range of food service environments.
• Apply fundamental nutritional principles, including recipe modifications, to all aspects of baking production, with an awareness of potential allergens and dietary requirements.
• Apply effective kitchen management skills in order to responsibly use resources in a baking and pastry operation.
• Identify effective business practices, including marketing and cost control in the management of a pastry and baking operation.
• Identify human resource management practices as they relate to the hospitality industry.
• Develop ongoing personal strategies and plans to enhance hospitality leadership in a baking and pastry arts environment.